Just the other evening, Hubby and I were watching an incredibly interesting travel segment highlighting Indonesia.

Now, this wonderful tourist destination would have conjured up several guesses on their agricultural richness...however, I honestly would never have mentioned PEANUTS in the top 10 of their important harvests.

Ohh...No...but wait...not again.I was still not properly informed...there's more.

PEANUTS are Not NUTS after all...they're actually part of the...

LEGUME family...another of my favourite food groups.

How convoluted.

Who in the world decided that attaching the word Nuts in Peanuts...

would actually have someone remotely think it actually was a bean instead???

Don't you just love how the originating Foodie Founders...

started toying with us from some very early stages?

Well, I guess that's what keeps it interesting?!?

So, tell me, besides myself, who knew about what I once more was oblivious to?

***

Alright then, enough about peanuts and more about where today's pie originated:

Years ago, Mom had torn off a very tiny recipe in one of her ‘HomeMaker’ magazines for: frozen Peanut Butter Tofu Chocolate pie. She and I have this pesky paper keeping in common...which sometimes proves to become a terrible hoarding habit of ours. Oh well, in this case, it had been a good thing since it's the one thing that got me back to re-discovering the once personally hated tofu. Up until then, all I had was a terrible memory of wanting to gag while having tofu in a soup at an Asian restaurant. After that incident...I absolutely wanted nothing to do with this soy product. Actually, in truth, I didn't even know what tofu really was! Later on, and a multitude of creations later...the soybean and its derived tofu have now become a big part of my culinary repertoire.

I figured...with all the benefits that Tofu was purporting...it was time to re-visit with a dessert concoction. It was the perfect recipe because it actually masked the very idea that tofu was actually in the preparation.There's not a time when I make this dessert that I don't taunt my first time tasters to figure out what's in this indulgent pie. NOT once, did ANYONE ever guess. Come to think of it, I should have placed bets...a little for my distant retirement and all ;o)

In the last decade or so, this highly requested delicious pie...

has been significantly changed...and here’s what’s taken place so far:

The pre-baked graham cookie crust made with sugar and butter...

now has turned into a no-bake multigrain cereal crust with grape seed oil and maple syrup.

The cream cheese mix was accompanied by a slightly inflated Peanut Butter amount...

which I had to substantially reduce in order to decrease it's overpowering aspect.

High in protein. Very similar in texture of a fine custard which contains a high moisture content. Make sure to purchase the most natural product avoiding many unwanted preservatives.

PREPARATION:

. Prepare a 9 inch (22-23cm) pie plate, very lightly oiled.

1. MELT the chopped chocolate. Stir it with spatula so that it becomes completely smooth. Set aside to slightly cool.

Crust:

2.In a blender, place the cereals, oil and syrup together. Pulse the motor a few times to then spin until a good humid crumble appears. Pour it out onto the lightly oiled pie plate. With the aid of a spatula or spoon, spread and pat down the cereal mix onto the plate’s sides and bottom. Set aside.

Creamy mix:

3.In the same blender, place the rest of the remaining ingredients with the melted chocolate added last. Pulse a few times to then blitz until a good smooth consistency is achieved. Do use the spatula to scrape down the sides in between spins.Assembly:

4. Pour the creamy mixture over the cereal crust. With a spatula, spread the mix evenly. 5. At this point, if a garnish or decor of peanuts is desired...go ahead and create your personal design.

Freezing:

6.Cover the pie plate with a plastic wrap followed by placing it into an airtight freezer bag. Freeze it for a minimum of 4 hours. The pie keeps very well for about 1 month without losing its quality.

. Serve: transfer the pie plate to the refrigerator for about 1 hour before slicing.

Once you try this sumptuously creamy and flavourful frozen pie...yourself, along with your accompanying sacrificial tasters will undoubtedly ask for a second piece. It's really that amazing.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal. Mine is so old that it has reached many degrees off it's norm. It's really worth investing a few dollars to test yours with an appropriate oven thermometer. You'd be surprised how many ovens I've heard about not being where they should have been. Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

FOOD FAIRY COUNTESSA

Once upon a time...my fairy FOODESSA gloriously came to life. Through her, my constant desire to share my kitchen's heart and curious escapades has come to light. Please join me on my exciting journey.